400 g. rice
1 c. mushrooms, already cooked
8 tbsp. olive oil
1 knob butter
1 stock cube
"Grana" cheese, grated

Heat the butter and oil in a saucepan. Add the rice and stir well. Add the mushrooms, stir again and cover with hot water. Add the stock cube. Bring to the boil. Cook, continuing to add hot water until the rice is tender. Remove the risotto from the heat. Mix in a handful of "grana" cheese.

Cooking time = 20 minutes.